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Question about making stock/broth

post #1 of 3
Thread Starter 

Hi, all--

This may seem like a silly question but we've just finished processing our first round of Muscovy ducks. Apparently, we didn't scald them at a high enough temp for long enough and we've had a tough time getting the carcasses clean. We cut the wings off to make stock. There are still pin feathers all over the wings (at leastI think they're pin feathers). At any rate,  do you think you could cook the wings for stock since everything would be filtered out anyway? I mean the birds are totally clean. I'm just not sure it will be worth the time to clean the wings to make stock, but I really hate to waste anything.

 

Anyone else ever have this problem?

 

Solutions? Ideas? I just hate to be wasteful since I loved these birds so much before we slaughtered them. It only seems right to put everything to use.

 

Thanks in advance,

Pam

post #2 of 3

If the pin feathers bother you, you can skin the wings before adding them to the pot.

post #3 of 3
I would honestly just toss them in and make the stock. I run finished stock through a mesh strainer to filter out herbs, pepercorns, meat etc before canning or freezing it so this wouldn't bother me.
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